Salsa | Svensk Porr

Salsa | Svensk Porr
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Preheat oven to 400°. On a large baking sheet, toss jalapeños, cherry tomatoes, and onion together with oil. Season with ½ teaspoon salt and pepper. Roast until slightly charred, 20 minutes. In a food processor, add roasted vegetables, quartered tomatoes, garlic, cilantro, lime juice, cumin, and a pinch of red pepper flakes. Season with remaining 1 1/4 teaspoons salt and pepper, then pulse a few times until mostly blended and slightly chunky.

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Salsa has been around for a very very long time. The origins date back to the Incas and Aztecs and just like it is today, it was a very popular condiment used on fish and meat to add spiciness. Most Americans use it as a dip as well as a condiment and is why we so often love to pair it with chips, but salsa in Spanish simply translates to "sauce".
A good, simple salsa is easy to make at home. To make ours the most flavorful salsa ever, we use both cherry tomatoes and fresh off-the-vine tomatoes. We also roast some of the ingredients to intensify their flavors and make this salsa POP!
The two are very similar and often include the same ingredients. The main difference between the two is that pico is made of uncooked ingredients and usually much chunkier than salsa. Salsa often has a thinner consistency from being blended together and usually includes more liquid. Pico de gallo doesn't get blended and is typically just small diced ingredients.
We much prefer fresh tomatoes in our salsa as they taste brighter and provide a better texture. If it's the dead of winter and juicy, red tomatoes are nowhere to be found, you can, of course, use canned. Just make sure you pick a can with no added ingredients like basil and drain the tomatoes of their juices.
Here at Delish, we are firm believers that everything tastes better after it's been roasted ( hello, Brussels sprouts !), and that's why we opted to roast a few of our salsa ingredients. It brings out the flavors of the jalapeños and deeply sweeten the cherry tomatoes. It takes away some of the pungency of the onion and gives it a more caramelized flavor.
While using a food processor is completely optional, it is recommended. It's the easiest and fastest way to blend all of the ingredients together. A blender can work as well, but we would recommend either working in batches or stopping to stir a few times, so that the bottom doesn't become pure liquid! Chopping all of your vegetables by hand would take a bit of time, but you can do that for more of a pico de gallo–style salsa if you prefer!
Fresh salsa will last for about a week tightly sealed in the refrigerator. So you can keep coming back for that midnight snack!
Not a fan of major spice? That's okay. This salsa is only at a medium heat, but if you want it less spicy you can opt for only one jalapeño or none at all. If you want it even spicier leave some seeds in with the jalapeños or trade them out for a habanero or serrano pepper!
There's endless ways to use this versatile salsa. Some of our favorite ways: use it to whip up some chilaquiles , spoon it over fried eggs , or serve with homemade tortilla chips !
Made this yet? Let us know how it went in the comments below!

From Wikipedia, the free encyclopedia

^ Smith, Andrew F. (2009). "Salsa". Oxford Companion to American Food and Drink . Oxford: Oxford University Press. p. 517. ISBN 0195387090 .

^ "Salsa" . Cambridge Dictionary . Cambridge . Retrieved 8 September 2021 .

^ "Salsa" . Collins Dictionary . Collins Dictionary . Retrieved 8 September 2021 .

^ Kamp, David (2006). The United States of Arugula . p. 310. ISBN 0767915798 .

^ Kennedy, Diana (1972). The Cuisines of Mexico . p. 296. ISBN 0060123443 .

^ "Ketchup? Catsup? Ke-cap? / Whatever the name, a squirt of red can change everything" . SFGate . 27 August 2003.

^ The Oxford Encyclopedia of Food and Drink in America . p. 644.

^ The Oxford Encyclopedia of Food and Drink in America . p. 179.

^ Hoyer, Daniel (2009). Mayan Cuisine . Gibbs Smith. ISBN 9781423610243 .

^ Adapon, Joy (2008). Culinary Art and Anthropology . Bloomsbury Publishing. p. 114. ISBN 9781847886064 .

^ "salsa cruda - food" . Encyclopædia Britannica .

^ Larry R. Beuchat. "Surface decontamination of fruits and vegetables eaten raw: a review" (PDF) . World Health Organization. Archived from the original (PDF) on April 5, 2011 . Retrieved July 22, 2010 .

^ Javier A. Adachi, John J. Mathewson, Zhi-Dong Jiang, Charles D. Ericsson, and Herbert L. DuPont. Annals of Internal Medicine , June 2002, Vol. 136, pp. 884–887.

^ "Salsa and Guacamole Increasingly Important Causes of Foodborne Disease" . Retrieved July 23, 2010 .

^ Ma L; Zhang G; Gerner-Smidt P; Tauxe RV; Doyle MP (March 2010). "Survival and growth of Salmonella in salsa and related ingredients". J. Food Prot . 73 (3): 434–44. doi : 10.4315/0362-028x-73.3.434 . PMID 20202327 .

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Salsa is a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips . They may be raw or cooked, and are generally served at room temperature. [1]

Though the word salsa means any kind of sauce in Spanish , in English , it refers specifically to these Mexican table sauces, especially to the chunky tomato -and- chili -based pico de gallo , as well as to salsa verde . [2] [3]

Tortilla chips with salsa are a ubiquitous appetizer in Mexican-American restaurants, but not in Mexico itself. [4]

A dish of sauce or relish is as indispensable to the Mexican table as our salt, pepper, and mustard.

Diana Kennedy , The Cuisines of Mexico [5]

The use of salsa as a table dip was first popularized by Mexican restaurants in the United States. In the 1980s, tomato-based Mexican-style salsas gained in popularity. While some people [ who? ] do not consider jarred products to be real salsa cruda , their widespread availability and long shelf life have been credited with much of salsa's enormous popularity in states outside the southwest, especially in areas where salsa is not a traditional part of the cuisine. In 1992, the dollar value of salsa sales in the United States exceeded those of tomato ketchup . [6]

Tomato-based salsas later found competition from salsas made with fruit, corn, or black beans . Since the 2000s sweet salsas combining fruits with peppers like habanero , Scotch bonnet and datil have grown in popularity and are served with frozen dessert, cheesecakes, and pound cakes. [7] In the United States, salsa is used in marinades , salad dressings, stews , and cooked sauces. In addition to accompanying various fish, poultry, and meat dishes, it is also used as a condiment for baked potatoes, pasta dishes, and pizza. [8]

Salsa is a common ingredient in Mexican cuisine , served as a condiment with tacos , stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles , enchiladas , and other dishes. Chiltomate is a widely used base sauce made of tomatoes and chiles. The type of pepper used for chiltomate varies by region, with fresh green chiles being more common than habanero in Chiapas . [9] Tamales are often identified according to the type of salsa they are filled with, either salsa verde, salsa roja , salsa de rajas , or salsa de mole . [10]

Mexican salsas were traditionally produced using the mortar and pestle -like molcajete , although blenders are now used. Mexican salsas include:

The WHO says care should be taken in the preparation and storage of salsa and any other types of sauces, since many raw-served varieties can act as growth media for potentially dangerous bacteria , especially when unrefrigerated. [12]

In 2002 a study by the University of Texas–Houston , found sauces contaminated with E. coli in:

In 2010 the CDC reported that 1 in 25 foodborne illnesses between 1998 and 2008 was traced back to restaurant sauces (carelessly prepared or stored). [14]

A 2010 paper on salsa food hygiene described refrigeration as "the key" to safe sauces. This study also found that fresh lime juice and fresh garlic (but not powdered garlic) would prevent the growth of Salmonella . [15]

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Pico de Gallo (Fresh Salsa)
Homemade pico de gallo is the best! This simple salsa recipe is made with chopped fresh tomatoes, chili peppers, red onion, cilantro, and lime. Eat it fresh with tortilla chips!

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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What is one sign of a good taqueria? The salsa, of course!

Or I should use the plural and say "salsas?" Who doesn’t love having a variety of salsas to choose from, whether dining at a taco truck or full-on restaurant? Often there’s tomatillo salsa verde , red chili salsa, and my favorite, a fresh tomato salsa otherwise known as pico de gallo or salsa fresca.

Fresh tomato salsa is ideally made with firm, fleshy tomatoes. You can of course make the salsa with any kind of tomato, but the firm ones like Romas or hothouse tomatoes will hold up the best.

When using fresh chili peppers always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.

Be very careful while handling the chili peppers. If you can, avoid touching the cut peppers with your hands. (I often use disposable gloves or hold the peppers with a plastic sandwich bag.) Rub your hands with a little olive oil before handling (to protect your skin), and wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

If you like a salsa with less heat, remove the ribs and seeds from the peppers. But you can always set aside some of the seeds—if the salsa isn't hot enough, you can add a few for more heat.

This homemade salsa recipe is easy to make. You just need chopped up fresh tomatoes, chilis, onions, cilantro, some lime juice, and seasonings.

Note that because this particular salsa recipe is made with fresh ingredients, it will last as long as you would expect cut fresh tomatoes to last. It's best eaten right after you make it. Chilled, the salsa should last about 5 days or so.

Use this homemade salsa fresca as a dip for tortilla chips or serve it with tostadas , tacos, burritos, quesadillas , pinto or black beans .

Salsa, in Spanish, simply means "sauce" and can take a variety of forms. Pico de gallo (a.k.a. salsa fresca) is a type of salsa made with chopped fresh tomatoes and onions, cilantro, fresh chilis, lime juice, and salt. With its chunky nature and relatively low amount of liquid, pico de gallo is a lot like a relish in texture. As it's a fresh salsa, it needs to be kept refrigerated and will keep for up to 5 days.

Other salsas, such as salsa verde , are often made with similar ingredients as pico de gallo but are cooked and/or pureed, giving them a saucier consistency.

This homemade salsa recipe is for a rather traditional pico de gallo but you can always switch things up, depending on your tastes and the ingredients you have on hand.

When using fresh chili peppers, always taste first before adding! Some peppers are hotter than others and you really can't tell unless you taste them. Just take a very small taste. You'll be able to gauge the heat of the pepper and will be better able to judge how much you need.
2 to 3 medium fresh tomatoes (1 to 1 1/2 pounds), stems removed
2 serrano or 1 jalapeño pepper , stems, ribs, and seeds removed (less or more to taste)
Kosher salt and freshly ground black pepper to taste
1 pinch dried oregano (crumble in your fingers before adding), or more to taste
1 pinch ground cumin , or more to taste

Roughly chop the tomatoes, chili peppers, and onions. Be careful while handling the chili peppers. Use a plastic baggie or disposable gloves to handle them, or wash your hands thoroughly with soap and hot water after handling and avoid touching your eyes for several hours.

Set aside some of the seeds from the peppers. If the salsa isn't hot enough, you can add a few for more heat.

Place all of the ingredients in the bowl of a food processor fitted with the blade. Pulse only a few times, just enough to finely dice the ingredients and not enough to purée. If you don't have a food processor, you can finely dice by hand.

Place in a serving bowl. Add salt and pepper to taste. If the chilis make the salsa too hot, add some more chopped tomato. If it's not hot enough, carefully add a few of the seeds from the chilis, or add a little more ground cumin.

If you like, let the salsa sit for an hour (room temperature or chilled) for the flavors to combine.

Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas , or pinto or black beans. The salsa will keep refrigerated for up to 5 days.

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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